Karunaikkizhangu Kuzhambu (Black-Yam Tamarind Gravy)

Serving: 2 |Type: Kuzhambu/Sambar


Karunaikkizhangu -3
Onion (chopped) -1/2 cup
Tomato (chopped) -1/2 cup
Garlic (chopped) -10
Chili Powder -1tsp
Coriander powder -2tsp
Turmeric -1/4tsp
Tamarind -small gooseberry size
Water -2 cups
Salt -to taste


Sesame Oil -3tbsp
Mustard -1/2tsp
Urad Dhal -1/2tsp
Fenugreek -1/4tsp
Curry leaves -few


  1. Pressure cook the karunaikkizhangu for 8 minutes.  When cooker has cool down, peel off the skin and cut into small round pieces.
  2. Soak tamarind in half a cup of water, squeeze out the pulp and keep it aside.
  3. Heat the pan with oil, add seasonings and fry it without burning.
  4. Add onion, garlic, turmeric and salt and sauté well for 1 minute in medium flame.
  5. Now add tomato sauté well until tomato get smashed.
  6. Then add all of the powders  and add the boiled vegetable. Fry it for 1 minute.
  7. Now add the tamarind pulp and water.
  8. Boil it until it gets thick in medium flame.
  9. Its take about 8-10 minutes to thicken.
  10. Turn off the stove, add ½tsp sugar.


  1. You  can serve with white rice.
  2. You can use seapbenkizhangu (which is another type of yam (taroroot), if karunaikkizhangu is not available).
  3. Instead of onion you can add shallots, which will give it a sweeter taste.
You can leave a response, or trackback from your own site.

One Response to “Karunaikkizhangu Kuzhambu (Black-Yam Tamarind Gravy)”

  1. Maha says:

    looks yummy!!!!

Leave a Reply


Security Code: